Tamahagane "SAN" Sujihiki (Fluted) 270mm (10.6")
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In knife making, Tamahagane smithy plays entirely by the book. When a blacksmith uses tried and tested materials, combines them with decades worth of experience and adds a touch of timelessness to design, magic happens. These knives are long-lasting, reasonably priced and will be your lifelong companion in the kitchen.
→ VG-5 stainless steel
→ Ergonomic and durable pakka wood handle
→ Clean design
→ Excellent value for money
Tamahagane San Sujihiki (Fluted) (or slicer) knife is primarily intended for long pulls and precise cuts of meat and fish. The long and narrow blade is particularly useful for slicing meat or boneless fish, or for filleting and skinning fish. It allows the meat or fish to be cut in a single drawing motion, from heel to tip.
We should not forget to mention that this is a perfect knife for preparing sushi/sashimi, or to cut salami and other dried meat products. Compared to a yanagiba knife, a traditional Japanese sushi knife, sujihiki knives are double bevel, so there is no need to learn a new cutting technique as with single bevel knives.
In addition to the aesthetic, the recesses/dimples on the blade also have a practical function: the air in the clefts acts as an anti-stick coating between the knife and the food and reduces the drag during cutting. The knife is therefore ideal for cutting meat and raw fish such as salmon. Dimpling or indentations along the surface of the blade were invented by the French and then spread around the globe. If you’ll take the plunge and opt for a dimpled knife, you’ll spend a little more time cleaning and wiping the blade, but you’ll immediately benefit from the anti-stick effect of the dimples – they actually work!
The core layer of the blade is VG-5, high carbon molybdenum vanadium steel. The powdered steel contains a lot of carbon and has an unprecedented hardness of approximately 61 HRC. The core is enveloped by two outer layers of SUS410 stainless steel hardened to between 28-32 HRC that enhance flexibility and protect the core from external elements. The beveled edge is sharpened by hand at a 14-15˚ angle and features an incredible mirror polish finish with perfect balance between sharpness and strength, thus the blade is also suitable for work in a professional environment.
VG-5 steel belongs to the V-Gold group of steel which means that it is extremely hard and corrosion-resistant and gives the blade a sharpness that is second to none. It is durable, as well as easy to sharpen and care for.
The handle is made out of pakka wood laminate in light brown color. It is quite large in comparison to handles on other Japanese knives and thus enables a firm grip. It is suitable for both right- and left-handed users. We especially recommend this type of handle to chefs with larger hands who usually struggle to find a suitable and comfortable Japanese knife.
Tamahagane knives can be compared to high-end sport cars that are designed to strike that perfect balance between the front and back end with an even distribution of weight – in this case, between the blade and the handle. This 50:50 ratio was always at the forefront of the creative process. This is evident as soon as we hold the knife in our hands. The weight of the handle is perfectly balanced by the weight of the blade. This well-balanced weight of the knife together with the superior sharpness make for tireless work even after long hours behind a professional kitchen counter.
Tamahagane knives are therefore extremely durable, retain an edge for a very long time, and are easy to sharpen. They also combine timeless, simple design with ultimate sharpness. They have an elegant look without sacrificing high quality and efficiency. They are perfect for home-cooking enthusiasts and professional chefs who look for perfect balance and durability in their faithful kitchen assistant.
Tamahagane knives are made in the Tsubame-Sanjo region of Niigata prefecture in the North of Japan. The region is known for steel products that are made using traditional skills and knowledge blended with modern methods and technology. The smithy uses the name Tamahagane for this exceptional line of knives which boasts long-lasting sharpness and is an intricate blend of tradition, centuries worth of experience and the advancement of modern metallurgy.
Does ‘tamahagane’ sound familiar?
|Blade shape:||Sujihiki (Slicer)|
|Hardness (HRC scale):||61
|Overall length:||400mm (15.7")|
|Blade length:||270mm (10.6")|
|Spine thickness:||2mm (0.1")|
|Weight:||185g (6.5 oz)|
|Handle length:||125mm (4.9")|
|Handle type / wood:||
Western / Pakka
Use & Care:
- Handwash in warm water and towel dry
- Use a sharpening stone (not a honing steel!) to sharpen your knife
- Do not cut frozen foods and meat bones
- Do not put the knife in a dishwasher
- Read our comprehensive guide on proper Maintenance of Kitchen Knives.
Still doubting which type of Japanese knife should best fit your needs? We created a quick, 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.